Using fish as an example, the process of cutting a whole fish into fillets for sale to the public is called “fish processing.” It is overseen by San Diego County’s Department of Environmental Health. For a fisher interested in processing, there are quite a few health codes to follow, which help keep the public safe.

Some of the rules include using an inspected, government-approved space for the activity - like a commercial kitchen. Mandatory seafood-safety training and temperature-controlled transportation is also necessary.

Since seafood is delicate and perishable, cutting and packaging should be done quickly. For a small fishing business, this often means hiring people to pitch in. Processing seafood by hand is skilled work, and it can be hard to find the right person for the job.

On top of these costs and challenges, coordination of all these pieces is difficult for a fisher. Fishing is a weather-dependent activity with irregular and unpredictable hours. Time spent on land can no longer be spent out at sea, catching more seafood.

At the end of the day, despite the fact that fillets or steaks fetch a higher price, the overhead and opportunity cost of the processing work may not be worthwhile for a small-scale fishing business.

TLDR: It’s simpler, more efficient, and less costly for our local fishers to sell their catch whole.

Here in San Diego, we have a unique suite of local seafood representing the nearby and offshore marine environments that our fishers can reach. Many seafoods seen in grocery stores come from the coastal seas of other U.S. regions, other countries, and other oceans entirely.

With over 100 species a year landed by San Diego’s commercial fishing fleet, a little exploration of the wide variety here is bound to help you discover a new favorite seafood, or discover local substitutes that are close in taste and texture to what you know well.

From an eating perspective, San Diego’s local seafood options have less traveling to do from the boat to your plate, which can have a noticeable impact on quality and freshness.

See our Glossary below for a quick definition of “landings.”

TLDR: Many species seen in retail settings aren’t found in our marine ecosystems. Every coastal region’s fishing community has its own types of available fish and seafood depending on the environment and what fishing grounds are accessible to the local fishers.

If you’re looking for a particular locally-landed fish or shellfish at any given time, there are factors outside of seasonality that may affect your success. Keep an open mind, and ask a local fisher or trusted fishmonger for recommendations for a substitute, because trying something new is how new favorites are discovered. Building friendships with local fishing families and businesses is a good way to get advice on finding the local species you’re looking for.

Rough seas and bad weather can prevent fishers from leaving port, or reduce the amount they catch by slowing them down or making the fishing gear less effective. Other natural factors may be at play, like variable ocean conditions that can affect the abundance or availability of a particular species.

Seafood from local fishers is different from other protein sources because it's closely connected to nature. Beef production, for example, takes place in a controlled environment, with human orchestration at every step.

Market conditions like price and demand also play a big role in what local fishers are interested in catching, and where they aim to sell it. If prices are low everywhere, it might not be worth it to fish. On the other hand, when local demand is low, but prices are high in marketplaces overseas, it will make more sense for the commercial fishing community to sell to an exporting business.

It helps sales stay local when San Diegans get excited about local species.

TLDR: Sometimes, even if a fish or shellfish is in season, it might not be readily available to you due to various factors like weather conditions, natural fluctuations, number of local boats actively fishing, and “marketplace conditions” like prices and demand.

Purchasing directly from the fishing family at a local farmers market or fishermen’s market is a sure way to know. Outside of those scenarios, the following information can help guide you.

Brick-and-mortar fish markets and restaurants that purchase from local fishers usually proudly advertise their connection.

If staff volunteer information and answer questions, the business is likely part of the local seafood system, creating essential and convenient pathways for fishers to reach you with their catch.

You can build your awareness of local boats, their activities, and how the business supports them by asking, “Who, What, Where, and When?” Keep in mind staff may not have all the answers, but that asking these questions will generally give you an idea of the connectivity between local businesses and local boats.

Who do they buy from within the local fleet?

What species, products, or menu items represent catch from those fishers?

Where are those fishers landing their catch?

and

When was it landed?

See our Glossary below for a quick definition of “landings.”

TLDR: When it comes to distinguishing products from local families, just ask questions (who, what, where, when), and most businesses that support local seafood will be happy to explain.